1 In a large heavy saucepan, heat the oil over moderately 1 low heat. Add the onion, celery, carrot, garlic, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the tomatoes, stock, thyme, and basil and bring to a boil. Adjust the heat so that the mixture simmers gently, cover, and cook for 15 minutes.
2 Bring the soup back to a boil over moderately high heat, add the pasta, and cook, stirring occasionally, for 5 minutes. Add the beans and cook 5 minutes more or until the pasta is tender and the beans are heated through. Stir in the basil.